Cranberry Ice cream (Semifredo)


Dried Cranberry: ½ Cup

Sugar: 2 tbsp

Water (Hot): ¼ Cups

Eggs: 2

Egg Yolk: 1

Vanilla Essence: ½ tsp

Whipping Cream: 250 ml

Sugar: 70 Grams


Step 1: Boil ¼ cup water, 2 tbsp sugar and the cranberries and keep it covered for 30 minutes. Once cool enough grind it in a blender.

Step 2: Whisk the eggs, egg yolk, and sugar till frothy. (for 1 minute)

Step 3: Boil water in a vessel and reduce the flame to low

Step 4: Place the bowl with the egg and sugar on the vessel with the simmering water, while whisking continuously with a wire whisk. The egg mixture bowl should not touch the boiling water. Continue whisking till it is pale and thick and you can see trails of the whisk in the mixture (about 5 to 6 minutes). Keep it aside to cool slightly.

Step 5: When the egg mixture is just warm, add the vanilla essence and cranberry mixture to it and mix well

Step6: Whip the cream till stiff peaks form

Step 7: Add the cranberry mixture to the whipped cream and whisk till combined. Fold in some white chocolate chips if desired.

Step 8: Pour this into a container lined with cling film and cover the top too with cling film and freeze for at least 6 to 8 hours

Step 9: This can be made up to 1 month in advance



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